Notes from BNW:
It’s the Chardonnay fermented as whole bunches for almost three weeks, carbonic maceration baby! Then we foot-stomped those little fizz-berries and let the fermentation do its thing before gently basket pressing and putting it to bed in older oak for a few months. It’s a bunch of good times in your glass.
Crunchy stalkiness bounces off chardonnay curves.